Ingredients
4chicken breasts
1tspkosher salt
½tspred pepper flakes
1tspgarlic powder
1tsponion powder
½tspdried oregano
8slicesmozzarella cheese
32slicespepperoni
2cupscanola oil
1cupall purpose flour
3large eggs,beaten
1cupItalian bread crumbs
½cupparmesan cheese,grated
1cupmarinara sauce,warmed
Preparation
Season the chicken breasts with the salt, red pepper flakes, garlic powder, onion powder, and oregano, tossing to coat evenly.
On a cutting board, place a chicken breast between 2 sheets of plastic wrap and pound to about ½-inch (1-centimeter) thick with a meat mallet, rolling pin, or heavy pan.
Remove the plastic wrap and place 2 slices of mozzarella and 8 pepperoni slices on top of the chicken.
Starting from a short end, evenly roll up the chicken, tucking the cheese and pepperoni inside, then wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the chicken roll. Tie the excess plastic to secure.
Repeat with the remaining chicken, mozzarella, and pepperoni.
Chill the chicken rolls in the refrigerator for 30 minutes.
Meanwhile, in a large high-walled skillet, heat canola oil until it reaches 325 degrees F.
Add the flour, eggs, and bread crumbs to 3 separate shallow dishes. Add the Parmesan cheese to the bowl with the bread crumbs and stir to combine.
Unwrap the chicken rolls and coat in the flour, then the egg, then the bread crumb mixture.
Fry the chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165 degrees F.
If a good color is achieved but the chicken is not cooked through, transfer to a wire rack set over a baking sheet and finish the chicken in the oven at 325 degrees F until the proper temperature is reached.
Slice the chicken rolls into medallions, then serve with the warm marinara sauce alongside.
Enjoy!
